Pork Tenderloin with Mushrooms

Pork tenderloin is a flavorful cut of meat that pairs beautifully with mushrooms and an herb marinade. This slow cooker recipe ensures the meat stays moist and full of flavor, all while keeping the preparation simple and easy.

I love this pork tenderloin recipe! For one thing, it makes brilliant use of the slow cooker, which both frees up your time to do other things and keeps the meat moist. For another thing, the marinade in this recipe is a real standout.

Marinating the pork for an hour before you cook it also makes the meat tender, so much so, that even if you end up cooking it longer than necessary for some reason, it still won’t be anything other than moist. This is my number one way to make and eat pork tenderloin.

Try the recipe to see what I’m talking about. I bet you will find yourself, like me, cooking this special cut of pork only in this way.

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Helpful tips

• I buy organic or heritage pork and recommend you do too. The taste is excellent and once you try this pork, you won’t go back. I buy mine at Whole Foods.
• My slow cooker is 6 quarts but you could use a smaller one.
• Since there are only two of us in this household, I only make one tenderloin. If your family is bigger, add another tenderloin. You won’t have to make a bigger batch of the marinade and the cook time will be the same.
• Don’t add any salt because you are using soy sauce.
• If you prefer honey over maple syrup, you can substitute that in the same quantity.
• After putting the ingredients in the bag with the pork, be sure to massage the pork to let the marinade cover the meat. You can also massage it again after 30 minutes in the fridge and when you take it out after the hour to transfer it to the slow cooker container.
• You can either cook this dish on high for 1.5 hours or on low for 3 hours.
• I served this dish with baked potatoes, but other good options are mashed potatoes, rice, or pasta.
• Store any leftovers in an airtight container and in the refrigerator for up to 5 days.
• Your pork tenderloin should be done, but check the internal temperature with a meat thermometer. It should read at least 145 degrees Fahrenheit.

Ingredients or substitutions

• Pork tenderloin – organic or heritage. I always buy pork tenderloin at Whole Foods and at the meat counter. So, it is not pre-packaged.
• Soy sauce
• Maple syrup – 100% pure. I love grade-A amber syrup from Vermont.
• Basil – dried. You can even use dried or fresh thyme.
• Parsley – dried or fresh parsley. If you use fresh, double the amount.
• Garlic paste – or 2 garlic cloves, crushed.
• Garlic powder – because you can never have enough garlic. 🙂
• Portobello mushrooms – or white button mushrooms.

How to make pork tenderloin with mushrooms

Pre-step

Get out the slow cooker and a one-gallon zip lock bag.

Step one

Unwrap the pork tenderloin and mushrooms. (A)

Step two

Place the pork tenderloin in the zip-lock bag.

Step three

Gather the rest of the ingredients – soy sauce, maple syrup, basil, parsley, garlic powder, garlic paste, and black pepper. (B) I usually just add the marinade to the bag with the pork but you can place in a small bowl and whisk the ingredients together.

Step four

Cut the mushrooms into chunks, cover, and set aside in the refrigerator.

Step five

In the bag with the pork, add the soy sauce, maple syrup, basil, parsley, garlic powder, and garlic paste. Seal the bag and massage the pork so it becomes totally covered by the marinade. (C)

Step six

Place the bag into the refrigerator to marinate for one hour.

Step seven

Take the bag of pork out of the fridge and add the pork tenderloin and the contents of the bag into the crock pot insert. Add the sliced mushrooms to both sides of the tenderloin. (D)

Step eight

Cover the slow cooker, set it to high, and set the timer for 1 1/2 hours. You can also cook it on low by setting the timer for 3 hours.

Step nine

After 45 minutes, flip the tenderloin, spoon some marinade over the meat, and stir the mushrooms.

Step ten

When the timer dings, check the tenderloin’s temperature with an instant-read thermometer. It should be at least 145 degrees Fahrenheit.

Once the meet reaches 145 degrees F, it’s done. Place the tenderloin on a platter and add some mushrooms and marinade.

After letting the pork tenderloin rest for 5 minutes, it’s time to slice it.

Doesn’t that look good?

Let’s plate some.

I hope you enjoyed this pork tenderloin with mushrooms recipe.

Other pork recipes

• Pulled pork
• Stuffed pork loin
• Creamy pork chops
• Moist chops
• Smoked shoulder
• Pork tostadas
• Pork enchiladas

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!